Copycat Panera Autumn Squash Soup Recipe
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Servings: 12 servings (3-1/4 quarts.)
1 medium butternut squash (3 pounds), peeled and cubed 2 tablespoons butter 2 large carrots, chopped 1 medium onion, chopped 3 garlic cloves, minced 5 cups vegetable broth 1 can (15 ounces) pumpkin 1/2 cup canned coconut milk 1 cup apple cider or juice 1/4 cup packed brown sugar 1 teaspoon salt 1 teaspoon curry powder 1 teaspoon ground cinnamon 1/2 teaspoon pepper 1/8 teaspoon ground nutmeg 1 cup heavy whipping cream Salted roasted pumpkin seeds or pepitas
